Here are a bunch of traditional Thanksgiving recipes for holiday favorites like roast turkey, sweet potato casserole, homemade stuffing, turkey gravy and homemade pies all in one place! You can make this Thanksgiving dinner for 10 people for under $25!
Traditional Thanksgiving Recipes – Dinner For 10 People For Less Than $25!
We’ve included all of the traditional Thanksgiving recipes below, but here’s a breakdown of the costs to prepare this Thanksgiving Dinner For 10:
- Turkey – .69/lb. 15 lbs. $7 ($10.35 for the entire turkey. You won’t use the entire turkey) This recipe is in our Dining On A Dime Cookbook on page 251.
- Stuffing – .50 (our cookbook page 202)
- Gravy – $.25 (our cookbook page 252)
- Dinner Rolls Homemade – .50 Store bought $2.00 (page 111)
- Mashed Potatoes $1.50 (page 179)
- Broccoli Salad – $2.00
- Deviled Eggs – $1.00 (page 215)
- Jello Salad – $1.50
- Sweet Potato Casserole – $2.00 (page 183)
- Chocolate Pie Homemade – $2.00 (page 322)
- Pumpkin Pie Homemade – $2.00 (page 328)
- Iced Tea – .25 (page 64)
How to Save on Thanksgiving Dinner
- Keep Thanksgiving Dinner Simple! You don’t need a ton of food.
- Don’t make a lot of side dishes. Just 2 or 3 will be fine.
- Save bread heels, bread that’s going stale, cornbread pieces, hot dog buns and hamburger buns for your stuffing.
- Make less expensive desserts like chocolate and pumpkin pies instead of pecan pie.
- One container of whipped topping with work for 2 pies.
- Cut small slices of desserts and dish out food for kids. They can come back and get more but then food isn’t wasted and thrown away.
- If others are coming, have them help with dinner and bring some dishes.
- Make it yourself. Homemade tastes so much better and it really is fairly quick and easy.
- Don’t use elaborate recipes with expensive spices.
- Make the table look nice and decorated. Then the food looks great even if it’s not a lot of food.
- Don’t drink soda, cider and other expensive drinks. Just have iced tea, coffee and water.
- Stock up now for your Christmas baking while sugar, flour, etc. are cheap.
Traditional Thanksgiving Recipes
Here’s an easy recipe and tips for how to roast a turkey! This is the best roast turkey recipe ever and everyone raves about how moist and delicious it is!
Traditional Thanksgiving – How To Roast A Turkey
Turkey isn’t expensive at all so stock up now. I got two turkeys today for .39/lb. I had the butcher cut them in half just like last year and the year before! If you know how to roast a turkey, you can stock up during the holidays, serve turkey in place of chicken and save a bundle on your food bill! Tawra
Sometimes turkeys do not cook properly because they don’t get thawed. You need to allow 1 day of thawing time for every 4 lbs. of turkey plus you can keep a thawed turkey in the fridge for at least 3-4 days. Thaw your turkey with the breast side down so the juices will run into the breast.
Roast Turkey Recipe
1 turkey, 20-22 lbs.
1 stick margarine or butter
Defrost frozen turkey for several days in the refrigerator according to the directions on the package. Line a roasting pan with aluminum foil. Remove the insides of the turkey and save for giblet gravy or for fried livers and gizzards.
Lay turkey, breast side down, in the pan and place the stick of butter on the inside. Cover tightly with aluminum foil. Bake at 250° for 1 hour. Reduce heat to 200° and roast for 10-15 hours. Cooking time can be longer to fit your schedule. Test with a meat thermometer to make sure the temperature in the thigh is 180°.
If I have a 20-22 lb. turkey, I put it in the oven one hour before I go to bed (that way I can turn it down to 200° and sometimes I go down to 180° before I go to bed.) It will be done by noon the next day. Because it is at such a low temperature, if you aren’t going to eat until 1-2 PM, it will stay just fine in the oven until then.
If I have a 10 lb. turkey, I put it in the oven early on Thanksgiving morning (about 6 or 7 AM in order to eat at noon. You don’t need to worry too much about it getting done. An hour or two before the meal, check it and see how it is doing. If it isn’t cooking quickly enough, you can always raise the temperature to 350°. With a 10 -12 lb turkey you only need to use half of a stick (about 4 Tbsp.) of butter. You can place it in a large crockpot on low, too.
This is the best turkey you will ever eat. The meat will just fall off the bones so you will have to serve it already carved. It will be very juicy and moist.
The BEST Homemade Mashed Potatoes
5 large potatoes, peeled and cubed
2 Tbsp. sugar
2 Tbsp. butter
1 tsp. salt
1/2 cup milk
In a large saucepan, place potatoes and enough water to cover the potatoes. Bring to a boil. Reduce heat. Cover and simmer until potatoes are tender (about 10-15 minutes depending on your altitude). Drain. Transfer potatoes to a mixing bowl and mash. I use a hand mixer for this but you can use a potato masher. Add butter, milk, sugar and salt. Beat until smooth. Serves 5-6.
For Garlic Mashed Potatoes: Add 15 cloves garlic, peeled and halved, to the potatoes when boiling.
Sweet Potato Casserole
3 cups sweet potatoes, mashed
1/2 cup butter or margarine, melted
3/4 cup sugar
1 Tbsp. vanilla
1 cup brown sugar, packed
1 cup pecans
1/2 cup flour
1/3 cup butter, melted
Mix all the ingredients and put in a buttered 9×9 casserole dish. Sprinkle on topping. Bake uncovered at 350 degrees for 20 minutes. This is a great dish for holiday dinners and potlucks because it can be made the day before and then baked the next day. Serves 8-9.
This is my grandmother’s classic stuffing recipe! This is a yummy Thanksgiving traditional stuffing recipe made with bread, sausage and more and everyone loves it!
Homemade Stuffing Recipe
This is my Grandma Tatum’s stuffing recipe (Jill’s Mom). It is one of my favorite traditional Thanksgiving recipes! It has been in our family for years and is a family favorite! -Tawra
I have hesitated to include our stuffing recipe because it is one of those recipes where it is hard to give exact measurements. You can adjust any of these ingredients to suit your taste and if you want, you can add different things to the dish.
For example, you can replace some of the bread with cornbread or you can add mushrooms, celery, apples, or giblets and many other things according to your own taste. This is one of those recipes that looks complicated but is really easy once you make it.
For a drier stuffing, use less liquid and for a moister dressing, add more butter. Butter doesn’t evaporate and won’t make your dressing “soggy” instead of moist the way liquid will. You can also add a little milk if the stuffing seems too dry.
When you bake stuffing inside a turkey or if you cook it in a covered pan, it won’t dry out so keep this in mind when testing for moistness.
If you want your stuffing to be fluffier, beat the eggs in the recipe before adding.
Here is the basic homemade stuffing recipe:
8-10 cups dried bread, cubed or torn (You can use anything including hot dog buns, dinner rolls or French bread.)
1/2-1 lb. pork sausage
1/2-1 onion (or onion powder to taste)
3 eggs, slightly beaten
1 1/2 cups broth*
1 chicken bouillon cube
1/4-1/2 cup butter or margarine
3 heaping tsp. ground sage
salt and pepper
1 small bag or box of seasoned croutons
Cube and tear bread. Place in a very large mixing bowl and let it sit out overnight if not dry enough. Fry sausage and onion. I don’t like celery in my dressing but if you do you can add it at this time. Drain and add to the bowl of bread. Pour broth into a large measuring cup. Add butter and bouillon cube and heat in the microwave to melt butter and bouillon cubes. Pour this mixture and eggs over bread. Add sage, salt, pepper and onion powder if not using onions and croutons. Using your hands, mush it all together until well mixed. Place in a well greased casserole dish or pan. Cover. Bake at 350 degrees for 30-45 minutes.
If you like your stuffing soft on the inside with a crispy crust, just remove the cover for the last 15 minutes. If your dressing seems too dry, add a little milk for more moisture.
*For broth, I simmer the neck and giblets in a pan of water for an hour or two as soon as I take them out of the turkey. Then I use this water and some broth from my turkey, which has been cooking, to make my 1 1/2 cups.
If you are baking your stuffing in the turkey and can’t tell if it is done, just test with a meat thermometer and it should be 165 degrees.
3-4 cups turkey juices/drippings
1/4 cup flour
Salt, pepper to taste
Pour turkey juices/drippings into a saucepan. Whisk in flour. Add salt and pepper. Simmer for about 15 minutes, stirring once in a while until it is the right consistency.
If the gravy is too strong or you need to stretch it just a little, you can add a small amount of water. Another way I used to make turkey gravy (either way works) is to dissolve the flour in 1/2 cup of cold water and then whisk it into the turkey juices.
3 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/4 cups shortening, cold
1 egg, cold
1 Tbsp. vinegar, cold
5 Tbsp. water, cold
Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender or 2 knives (I use my fingers). Add egg, vinegar and 3 tablespoons water. Mix lightly. If dough is too dry, add more water. Mix with hands. Don’t over mix. Mix just until the dough sticks together.
Divide into thirds. Roll out to make 3 pies crusts. When using the crust for the top of the pie, sprinkle sugar on top and poke with a few steam holes. Crust can be frozen in balls and then defrosted and rolled out when ready to use. Makes 3 crusts.
The Best Pumpkin Pie Recipe
1 pie crust
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can evaporated milk
Bake pie crust at 350 degrees for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from the oven. Blend all ingredients together in a bowl. Pour into pie crust and bake at 425 degrees for 15 minutes. Then turn the oven down to 350 degrees for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.
1 stick butter
1 cup light corn syrup
1 cup sugar
3 large eggs
1/2 tsp. lemon juice
1 tsp. vanilla
dash of salt
1 1/4 cups pecans, chopped
1 (8-9 inch) unbaked pie crust
Brown butter in a pan until golden brown. Do not burn. Cool. Add other ingredients in order given in a separate bowl. Mix well. Blend in cooled butter well. Pour into pie crust. Bake 10 minutes at 425 degrees and then 40 minutes at 325 degrees. Makes one pie.
Many of these traditional Thanksgiving recipes are in our cookbook:
Click here to get the Dining On A Dime Cookbook, with tasty recipes and great tips to make your life easier and save you money!